Xochipilli's Chicken Under A Brick

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (3 1/2-4 lb) whole chickens, backbone removed
• 1 tablespoon kosher salt (plus more)
• 1/2 teaspoon fresh ground black pepper (plus more for seasoning)
• 1/4 teaspoon cayenne pepper
• 4 tablespoons olive oil, divided
• 2 tablespoons lemon zest, finely grated
• 3 tablespoons fresh rosemary leaves
• 1 large fresh poblano chile, quartered seeded
• 1 large red bell pepper, quartered seeded
• 1 red onion, cut into 1/2-inch slices
• 1/4 cup red wine vinegar
• 2 garlic cloves, sliced
• 1 cup fresh basil leaf
• 4 avocados, halved and pitted
• 1/4 teaspoon chili powder

Recipe

• 1 open chicken and place on a work surface, skin side up. using your palms, firmly press on breastbone to flatten the breast. season chicken all over with 1 tablespoons salt, 1/2 teaspoons black pepper, and cayenne. place in a baking dish; rub with 1 tablespoons oil, sprinkle with lemon zest, and scatter rosemary over. let stand at room temperature for 1 hour.
• 2 build a medium-low fire in a charcoal grill, or heat a gas grill to medium. place chicken, skin side down, on grill and place a foil wrapped brick or heavy skillet on top of chicken to weigh it down. (this will expose more skin to direct heat, making it crispy; the chicken will also cook faster.) cook until skin is crispy and golden brown, about 15 minutes.
• 3 using tongs, set brick aside. turn chicken, cover grill, and cook for 10 more minutes. continue cooking and turning chicken every 10 minutes, covering grill between turns, until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees f, about 50 minutes total. transfer to a carving board; let chicken rest for 10–20 minutes. (resting will make for juicier meat.) transfer to a carving board; let chicken rest for 10 minutes before carving.
• 4 while chicken rests, add more coals to fire if necessary to increase heat to medium, or heat gas grill to medium-high. season chile, bell pepper, and onion with salt and pepper. grill (or use a grill basket) over medium heat, turning occasionally, until softened and charred in spots, about 12 minutes. transfer onion to a medium bowl. transfer chiles and peppers to a work surface and cut lengthwise into 1-inch slices. add to bowl with onion. add 1/4 cup vinegar to vegetables and toss to coat.
• 5 heat 2 tablespoons oil in a small skillet over medium-low heat. add garlic and cook until soft but not browned, about 4 minutes. add basil and stir to wilt. add basil mixture to bowl with onion. season vegetables to taste with salt and more vinegar, if desired.
• 6 rub cut side of avocados with remaining 1 tablespoons oil, season with salt, and sprinkle with chili powder. grill, cut side down, until avocado is gently warmed and flesh is golden brown, about 3 minutes. serve chicken with vegetables and avocados.